Letter to the editor

Journal of Cereal Science

Volumn 43, Issue 2, 2006, Pages 258-

  Belton, P S ^a   Dobraszczyk, B J ^b  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 31844450456     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.11.002     Document Type: Letter

References (7)

1. P.S. Belton New Approaches to the study of the molecular basis of the mechanical properties of gluten Journal of Cereal Science 41 2005 203 212
2. B.J. Dobraszczyk, and M.P. Morgenstern Review: rheology and the breadmaking process Journal of Cereal Science 38 2003 229 245
3. M. Doi, and S. Edwards The Theory of Polymer Dynamics 1986 Oxford Science Publications Oxford, England
4. R.J. Hamer, T. van Vliet, and J. Lefebvre Letter to the editor Journal of Cereal Science 42 2005 344 345
5. J. Lefebvre, and T. van Vliet Physico-chemical aspects of gluten proteins Progress in Biotechnology 23 2003 94 102
6. J. Lefebvre, A. Pruska-Kedizor, Z. Kedizor, and L. Lavenant A phenomenological analysis of wheat gluten viscoelastic response in retardation and in dynamic experiments over a large time scale Journal of Cereal Science 38 2003 257 267
7. W. Li, B.J. Dobraszczyk, and J.D. Schofield Stress relaxation behaviour of wheat dough and gluten protein fractions Cereal Chemistry 80 2003 333 338